tag:blogger.com,1999:blog-208703152017-12-02T13:44:06.784+00:00Icelandic cooking, recipes and foodThis blog started out as a cooking website: Jo's Icelandic Recipes. It had long since gone off line and been replaced by this blog. You will find recipes, Icelandic foodstuffs, food culture and history here.
Please post questions under the appropriate recipe. If there is an Icelandic recipe you're looking for, you can either leave a comment or email me (see sidebar) with a request and I'll see what I can do.
Comments are moderated.Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-20870315.post-76600376140896401792017-07-10T11:29:00.000+00:002017-07-10T11:29:10.750+00:00PhotosAs you may have noticed, Photobucket is holding some of my photos hostage. The "ransom" is not tremendously high, but instead of paying it, I think I shall consider this a hint to spruce up the blog a bit as I move my photo hosting over to Google Photo Albums.
I don't have a tremendous amount of time available for this, so the photos will come back online gradually as I work my way back throughBibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-85075089101524827012016-08-26T13:52:00.000+00:002016-08-26T13:52:01.843+00:00Simple remoulade recipeI was given this recipe by a friend, but haven't personally tested it, so I'm not making any guarantees as to originality or similarity to Gunnars remúlaði.
100 grams mayonnaise
50 grams sour cream
3-4 tbs. sweet relish (she uses the Heinz brand)
dash of mustard
dash of curry powder
Stir together well and adjust spices.
Serve with fried fish or hot dogs.
Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-77327931632432186442016-02-09T12:30:00.000+00:002016-11-07T09:45:54.135+00:00Split pea soup with salt lamb - Saltkjöt og baunirToday is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like you're bursting". Split peaBibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-9358706332476485962016-01-29T12:32:00.002+00:002016-01-29T12:32:16.178+00:00Skyr vs. traditional skyr<!--[if gte mso 9]>
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Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com1tag:blogger.com,1999:blog-20870315.post-33476654337442764922016-01-20T11:49:00.003+00:002016-01-20T14:02:15.982+00:00Roasted lobster (ofnbakaður humar)
Mention lobster and the image conjured up in most people's minds tends to be of an American lobster. Looks yummy, doesn't it?
Public domain image downloaded from Pixabay
Public domain image downloaded from Wikimedia
However, when Icelanders speak of lobster, they tend to mean leturhumar or langoustine (Nephrops norvegicus), a smaller cousin of the American lobster that is found in the Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-42061199455956171362016-01-19T14:54:00.002+00:002016-01-19T14:55:55.591+00:00Edits
I've added photos to two recipes:
Fried fish Orly
and
Cocktail Sauce
I am also working on a new recipe post.
Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-79448863687376912732016-01-19T11:03:00.000+00:002016-01-19T11:29:25.646+00:00News: Skyr in the UK
Skyr produced by Arla has been available in several flavour varieties (including natural) in the UK since the middle of last year. How I managed to miss this, I don't know, because this kind of news usually makes headlines in the Icelandic media (we are that proud of our skyr). It's possible the news has been ignored here because the skyr in question is not produced in Iceland.
Iceland Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com2tag:blogger.com,1999:blog-20870315.post-62543275498148226382015-11-10T11:43:00.003+00:002015-11-10T11:43:52.115+00:00How to cut leaf breadI came across this photo guide to cutting leaf bread recently. Saved me the effort of making one myself. Enjoy!Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com1tag:blogger.com,1999:blog-20870315.post-72248044163891341292014-04-18T20:00:00.000+00:002014-08-08T09:16:29.884+00:00Caramel cakeThis used to be my brother's favourite cake, but is now in second place after a confection called a Dream Cake.
Here is the recipe:
The way my mother makes this cake is actually a marriage of two recipes: for a sponge cake and for something called a Sunshine Cake with caramel topping. The caramel goes on top of the sponge cake instead of the Sunshine Cake.
The caramel is enough for one spongeBibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com4tag:blogger.com,1999:blog-20870315.post-50075020350100421532013-06-08T23:20:00.001+00:002013-06-08T23:20:19.216+00:00Sheep's hearts in plum sauceThis is a nice dish. I imagine the sauce would be quite good with other dark, gamy meats, like wild duck, wild goose or possibly wild boar.
To serve 6:
6 lamb's or sheep's hearts
100 g flour
butter for frying
salt and pepper
6 well ripe plums (it doesn't say which kind, but the photo with the recipe shows red plums with yellow flesh - BTW, don't expect to see any such thing when the dish is Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com2tag:blogger.com,1999:blog-20870315.post-57022533075552442372013-05-11T18:01:00.002+00:002013-05-14T10:18:47.004+00:00Sheep's hearts cooked in red wineThis is a nice recipe for lamb's or sheep's hearts. Hearts from an adult sheep will need slightly longer cooking than lamb hearts.
To serve 4.
4 lamb or sheep hearts
Marinade:
100 ml table vinegar
2 sprigs fresh thyme (or 1 tsp dried)
4 garlic cloves, finely chopped
3 laurel leaves
salt and pepper
For cooking:
100 g butter
100 g smoked bacon, finely chopped
10-15 shallots, sliced
1-2 tbsp Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com5tag:blogger.com,1999:blog-20870315.post-7795614432184692102012-05-25T12:00:00.000+00:002012-05-25T12:00:03.616+00:00Icelandic food historyI came across an excellent potted history of Icelandic cooking, on the website of the cooking magazine Gestgjafinn and decided to post a link. It was written by Icelandic food and cookery doyenne Nanna Rögnvaldardóttir. Do read it if you are interested in the traditions and influences in Icelandic cookery.Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com2tag:blogger.com,1999:blog-20870315.post-31347208694348594812012-05-11T13:00:00.000+00:002012-09-27T20:53:17.909+00:00Kútmagar - Stuffed fish stomachs<!--[if gte mso 9]>
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Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-1283133044101806502012-01-01T23:19:00.000+00:002012-01-01T23:19:51.819+00:00Happy New Year!May the new year bring you good health, much happiness and great food!
Hand-cut leaf bread
Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com1tag:blogger.com,1999:blog-20870315.post-49873303548761236792011-11-26T12:10:00.000+00:002011-11-26T12:10:19.705+00:00Skyr bruléeAges ago I promised to find a recipe for skyr brulée – well I finally found one!
The recipe comes from a chef: Steinar Þór Þorfinnsson of the restaurant Einar Ben.
I haven’t tested it, but here goes:
Skyr- and white chocolate crème brulée with blueberry schnapps
Skyr-crème brulée:
100 g cream
100 g pure skyr
40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod
Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com6tag:blogger.com,1999:blog-20870315.post-77801518679204559762011-09-05T09:00:00.013+00:002011-09-05T09:00:03.349+00:00Rowanberry jellyEuropean rowans (Sorbus aucupari, sometimes called European mountain ash) grow well in the Icelandic climate and are common garden trees. In the autumn after the first frost and thaw you can see thrushes feasting on the berries and getting quite drunk on the fermented juice.
Humans also eat rowan berries, especially in jams and jellies (raw berries will cause indigestion, so don't let the lovelyBibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-37173892703121226922011-09-01T13:30:00.000+00:002011-09-01T13:30:36.710+00:00Sourdough rye breadThis bread relies on fermentation for both rising and sweetness. I have not tested this recipe.
2 kg. rye flour
1 litre of water or a 1:1 mixture of water and whey
1 tsp salt
Put the rye flour into a large bowl. Warm the water and add the salt and then add the water to the rye flour and mix well together. Turn out onto a floured table and knead until smooth and free of cracks. Rub a little bit Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com3tag:blogger.com,1999:blog-20870315.post-58719559402121666222011-08-29T09:00:00.013+00:002011-08-29T09:00:07.085+00:00Stone bramble jellyStone bramble berries have a somewhat bitter flavour that goes well with lamb and all kinds of game, for example reindeer and wild goose.
I can usually only get a very small amount of them, but I often mix them with redcurrants to get a very nice, beautifully red jelly.
Pick stone bramble berries. It takes a considerable amount of berries to get a good amount of juice, but I can't tell you Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-91127580911753643712011-06-16T16:27:00.000+00:002011-06-16T16:27:57.119+00:00Holiday noticeI am going on holiday on Friday and will be back on the 24th. Until then I will not able to reply to any e-mails or comments, but send them in anyway and I will look at them when I get back.Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com5tag:blogger.com,1999:blog-20870315.post-43068647259300766612011-06-06T09:00:00.001+00:002011-06-06T09:00:05.271+00:00Rhubarb drinkThis is somehting I plan to try when the rhubarb is sufficiently grown for harvesting:
1 kg rhubarb stalks
1,8 ltr water
450 ml sugar
Juice of one big lemon
Cut the rhubarb into small pieces and cook in the water for 15 minutes. Don’t stir it. Strain and throw away the rhubarb pulp.
Add the sugar and lemon juice to the rhubarb juice and bring to the boil. Cool and bottle. Keep refrigerated. Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com0tag:blogger.com,1999:blog-20870315.post-34425425223730670272011-05-30T09:00:00.001+00:002011-06-26T13:03:40.892+00:00Stewed angelicaAngelica (Angelica archangelica) is the most highly regarded medicinal plant growing in Iceland, considered more potent than even yarrow (Achillea millefolium) and Iceland moss (Cetraria islandica). It has been used to fight infections (bacterial, fungal and viral), as a local anaesthetic, to strengthen the immune system and as an aid to digestion and recent research has show it to be effective Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com4tag:blogger.com,1999:blog-20870315.post-40186691646159021102011-05-25T09:00:00.034+00:002016-01-19T14:49:25.659+00:00Fried fish OrlyI have had several requests for this dish, so I decided to post the recipe. Apparently it was a favourite with American servicemen stationed at Keflavik airport and some of them still remember it fondly.
I'd be the first to admit that this isn't a specifically Icelandic dish, but you can buy it in many diners and restaurants all over the country.
Fried fish Orly with cocktail sauce and saladBibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com5tag:blogger.com,1999:blog-20870315.post-42510220178129104282011-05-08T14:33:00.033+00:002011-05-08T18:08:04.553+00:00I've added photos to several recipesHere's a list, if you want to take a look.
Most of the photos can be viewed in a larger size by clicking on them.
Baking-powder bread
Cold bread casserole
Colostrum pudding
Devil‘s cake (buttercream icing variation)
Dried fish
Fish and seafood in Iceland (fermented skate, anglerfish), also added a load of links
Gravlax
Ham and egg sandwich loaf (4 variations)
Icelandic pancakes (cream pancake)Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com2tag:blogger.com,1999:blog-20870315.post-60932026106690638002011-04-20T09:00:00.003+00:002011-05-08T14:26:56.197+00:00Pineapple pudding - Ananasfrómas
A decorated pineapple fromage
Light and frothy cold puddings made with egg and thickened with gelatine are known as "frómas" in Icelandic and as "fromage" in Danish. Those who know their French will realise that this is the French word for "cheese". How it underwent the change in meaning from French to Danish is not known.
This recipe is in all likelihood originally Danish. This is a Bibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com7tag:blogger.com,1999:blog-20870315.post-8099222596011622712011-04-13T09:00:00.102+00:002011-04-13T09:00:09.609+00:00Date cake with caramel sauce - Döðluterta með karamellusósuMy friends call this cake "that heavenly date cake with the caramel sauce". It is apparently an old recipe, but someone must have rediscovered it recently, because it has been served a lot at birthday parties and ladies' handicrafts clubs lately.
I haven't got a clue where the recipe originally came from, but in Iceland it's known either as döðluterta með karamellusósu, which simply describesBibliophilehttp://www.blogger.com/profile/10960676264710788969noreply@blogger.com6